I love red beans and rice and I really love this lightened-up version made with shrimp! It is made with simple ingredients and flavored perfectly with some spices you probably have on hand! You can adjust the cayenne to be as spicy or as mild as you like. You can serve this with brown rice, or riced cauliflower! Enjoy!
- 1 T olive oil
- 1 T minced garlic
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 2 Roma tomatoes, diced
- 1 t cumin
- 1 T smoked paprika
- 1/4 to 1/2 t ground cayenne
- 1 15 oz can red kidney beans, undrained
- 3/4 cup chicken broth
- 1 1/2 lb large shrimp, peeled and deveined
- salt to taste
- fresh parsley to garnish
Heat the oil in a large skillet. Add the garlic, onion, bell pepper, and celery. Sauté for a few minutes until the onion is brown and translucent. Add the tomatoes, cumin, paprika and cayenne. Mix and cook until the tomatoes are breaking down. Turn the heat to medium. Add the beans, broth and salt to taste.
Stir in the shrimp and cook until the shrimp is pink and cooked through, being careful not to overlook. Remove the skillet from the heat and garnish with the fresh parsley. Serve over rice.
This recipe is from Lisa Jarvis. For more of her recipes go to her blog at www.foodforthought.today